Tag Archives: carrots

Thanks for Lunch Veggies

Why is this recipe called “thanks for lunch veggies”?? I have no idea. They are roasted veggies, basically. I just know that’s what I’ve been calling them since I learned the recipe in a nutrition class in college. I was once a nutrition major in college, but Chemistry made me turn my nutrition major into a minor; it comes in handy all the time.

This recipe was part of a “low salt” cooking lab. I remember being unenthusiastic… since I love(d) salt. BUT, this was the best recipe I tasted that day loved. I make it all the time.

4 shallots
4 cloves of garlic
3 carrots
1.5 pounds red potatoes (or 2 big russets)
.5 pounds green beans (aka really all you want)
2 zucchini/yellow squash
1 red pepper
1 10oz package of mushrooms
1.5 tbsp marjoram
1 tbsp olive oil
TINY BIT OF kosher salt

1. Pre-heat the oven to 450°
2. Chop the shallots in half (so you have 8 pieces), mince garlic, quarter the potatoes + chop the carrots into .5 inch pieces (chunky) and put in a bowl.
3. Add 1tbsp of olive oil and .5tbsp of marjoram, salt, pepper and mix it up.
4. Pam two baking sheets (or roasting pans). Divide the shallot/garlic/potato/carrots evenly on the two separate pans and roast them for approx 15 mins.
5. Chop the zucchini and red pepper to roughly the same size. Put in a bowl + add .5tbsp olive oil, .5tbsp marjoram, a pinch salt and pepper and mix. Add evenly to the baking pans you’ve just cooked for 15 minutes. Cook for more 15 mins.
6. Add the chopped mushrooms + green beans to the pans and cook for about 10 more minutes or until everything is roasted and cooked.

You can add whatever other veggies you like to these, but the above is my favorite combination. I like to eat these roasted veggies plain, drizzled with vinegar or in a wheat tortilla. I reaaaalllllly like to eat these in a tortilla with melted mozzarella cheese on top (as is pictured above), which ruins their vegan-ness but it’s worth it for me.

The best part about this recipe is that it makes A LOT. Enough for 6 or 7 meals. Go thank someone for lunch, and make these.


CSA box #17

Well I am feeling overwhelmed with the amount of food that was in this box… and that we’ve barely made a dent in last week’s box, but this box looks spectacular.

Contents: red grape cheery tomatoes, bok choi, carrots, arugula, edamame, broccoli, salad mix, red leaf lettuce, onions, red potatoes, sweet dumpling squash and spaghetti squash.

I think this might be the second to last CSA box we get. I bet I’ll miss being overwhelmed.

CSA box #7

Box seven of the season included: broccoli, cucumbers, carrots, fresh garlic, rainbow chard, zucchini, green beans and red norland potatoes.

We get a “crop sheet” in every box and it tells us little facts and info about the weekly contents. Ours told us to use up the carrots (first field grown of the season) ASAP and that the potatoes have a short shelf life as well so dinner was planned for us tonight!

CSA box #2

Another Friday, another awesome CSA box from Featherstone Farm!

This weeks contents; Red Oak Leaf LettuceMixed Salad GreensSpinachCarrotsAsparagus, Green Garlic, and…Rhubarb.

So today’s box is a little like last week’s box but with the new addition of carrots and red oak leaf lettuce. Awesome! I can’t wait to have a huge salad tonight.

I’m still not sure what to do with all this rhubarb, but our weekly newsletter said they might have some strawberries in the box next week so maybe a strawberry-rhubarb combo is in my future.

Fridge Stir Fry

I didn’t stir fry the fridge, but I stir fried pretty much everything in it. Stir fry is awesome when you have a an assortment of veggies in your crisper with no plan in mind for them. I had the following orphaned veggies laying around, all of which other parts of them had previously been used in recipes: I got pretty lucky with this bunch! Though I’d never stir fried green beans before, I decided to try it. I say, whatever ingredients you want to use that you think would taste good with soy sauce, chop ’em up! Here’s what I did:

Mandatory Ingredients
1/2 yellow onion, diced
2-3 cloves garlic, minced
1 T ginger, minced or grated
1/3+ cup soy sauce
2 T rice wine vinegar
1-2 T vegetable oil
pinch of sugar


1. Chop all of your veggies to as equal of a size as you can get them.

2.In a big frying pan or wok, heat 1-2 tablespoons of vegetable oil up for a couple of seconds and drop in the ginger and garlic. Let it cook for about one minute.

3. Add the diced onion to the garlic/ginger mix and stir every few seconds for about three minutes or until the onion is cooked. Make sure the garlic/ginger combo don’t burn. Then, transfer the contents of the pan to a plate and set aside.

4. Pam your pan or wok and add in the veggies that will require the most cooking time. For example, I added in the green beans and a bit of water and put the lid on for a few minutes, and then did the same in the following order; carrots, broccoli, green pepper, jalapeño (I only used a little) and put the lid on my wok and let them steam.

5. When the broccoli is about half-cooked, add in the soy sauce, rice wine vinegar and a pinch of sugar. Then add the onions/ginger/garlic mixture back in. I also added more than 1/3 of a cup of soy sauce because I wanted my stir fry soy-saucey!

6. I like my sauce thickened and so the easiest way to do this is to make a corn starch slurry. I used about 1 tablespoon of corn starch and 3-4 tablespoons of water, mixed it up, and poured it into the stir fry. After stirring the slurry into the stir fry, let it bubble and simmer until the mixture thickens.

7. I added a dash of red pepper flakes and green onions right at the end.

The meal was delicious. I made some brown rice to go with it but glass noodles or another kind of rice would be just fine with this. We didn’t need any side dishes as this was clearly a complete meal!

And, it was once again, accidently vegan. See, vegan food is so good and easy. Don’t let anyone tell you otherwise! But…I promise to make something with cheese ASAP.